Method:

Heat up a wok with cooking oil. Drop in the chopped garlic and lightly saute till light brown. Add in the fresh water prawns, soy sauce, wine, sugar and do a few quick stir. Use the wok turner to press each prawn down (pan-frying) for both sides of the prawn. Add in the chopped scallions and serve hot.

This pan-fried prawns recipe is probably one of the easiest but remarkably delicious recipes for prawns–fresh water prawns pan-fried with soy sauce, cooking wine, and a wee bit of sugar. In Chinese, this dish is called 干烧虾.

Fresh water prawn is a great choice because of the texture of the prawns, and the juicylicious and rich taste in the heads. I love fresh water prawns a lot, the taste is probably second only to live spot prawns in my opinion. The best seafood doesn’t always have to come from the sea…

Of course you can try this recipe with regular shrimp/prawn. They taste as good. I am partial to fresh water prawns because they are such beauty.

Hey RM – Those look delicious. Too bad I didn’t have any of them to go with my Hokkien Mee. I don’t know what it’s supposed to taste like but I thought it was delicious. It was very prawny and sweet from the shallots. I added some extra chili oil to spice things up and ate bowl after bowl all last week.

I did take a quick break from noodles for some stir fried garlic chive buds. They were the first ones I had seen in the store this year and I thought of your recipe for them as soon as I did and couldn’t pass them up. They’re my new favorite vegetable!